INGREDIENTS

INSTRUCTIONS

This recipe is from the famous Bologna Bakery, Atti, Italy.  Batter:
Butter and line a 10 inch cake pan with paper, butter well.  Fine chop
chocolate and melt over pan of hot water, stirring  occasionally. Beat
butter on medium speed, with 1/2 of the sugar  until soft and light.
Beat in melted chocolate, egg yolks--one at a  time. Combine walnuts,
flour and stir into butter/chocolate mixture.  Whip egg whites in bowl
to soft peaks and whip in rest of sugar  ~-adding in a slow stream.
Whip to soft peaks. Stir 1/4 of egg whites  into batter. Fold in the
rest GENTLY with spatula. Pour into prepared  cake pan. Bake 350F for
35 minutes. Unmold and cool on rack. Be sure  to carefully remove paper
before decorating cake.  Syrup: Combine water and sugar in pan. Bring
to boil. Cool and stir  in rum.  Filling: Bring cream and corn syrup to
boil in pan. Remove from heat.  Stir in chocolate; let stand 2 minutes
to let chocolate melt. Whisk  smooth. Whisk in butter and rum. Scrape
into bowl and let cool to  room temperature; refrigerate until thick
and set.  Assemble  Trim cake to even beauty and slice horizontally
into 2 layers. (Easy  way is to mark division around edge of cake with
tooth- picks and saw  into with dental floss, using picks as guides.)
Place one layer on 10  inch cardboard circle. Moisten top of layer with
1/2 of syrup, using  a brush. Beat chocolate filling on medium speed or
by hand for 1  minute until density is light- ened. Spread 1/4 over
syrup laden  layer.  Top with 2nd. layer and moisten top with rest of
syrup (as in prior  step). Top with 1/2 of the remaining filling on top
and sides of  cake. Using an Ateco #2 pastry tip (OR your own made
pastry bag) pipe  remaining filling in vertical lines across the
width...then the  opposite width of the cake to create a window or
diamond lattice  decoration, with rosettes if desired. Fill center of
each lattice  square with a walnut half (optional).  Serve at room
temperature. Store in refrigerator.  Sliced thin, serves 12.  Note:
Vino cotto liqueur is often used for the syrup base for such a  cake.
Recipe by: Katie E Green <kgreen@u.washington.edu>  Posted to
CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 13085
Calories From Fat: 5555
Total Fat: 660.1g
Cholesterol: 2222.1mg
Sodium: 926.7mg
Potassium: 4915.6mg
Carbohydrates: 1783.5g
Fiber: 77.9g
Sugar: 975g
Protein: 142.6g